La Bocca - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 26, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment
Observation: some minor cleaning of buildup required underneath ovens in the main kitchen area.
Corrective Action: Corrected at time of inspection by staff.
 |
| 116 | Improper Construction / Maintenance of Establishment
Observation: The ceiling of the milk/bakery walk in cooler is not water-tight and is beginning to show signs of moisture penetration. This is not an immediate health issue but may cause problems in the future.
Corrective Action: Refinish the ceiling of this cooler with a waterproof surface and seal it tight to prevent further moisture penetration into this area and gradual degradation of this surface. Recommend drying the area before any work is completed
|
Comments:
Premises is generally well maintained.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse temperature is 71C measured at the dish).
· Mechanical glass washing procedure is satisfactory (final rinse chlorine concentration is 50ppm in rinse water >24 degrees C/75 degrees F)
· Quat sanitizer is available and the concentration is 200ppm as required.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.